What you put in impacts your end product. Not just in cooking, but in life also. So let's make it heavenly!

Sunday, November 27, 2011

The Great Australian Pavlova Blog Hop - Brown sugar pav with strawberries and blueberries

When my twitter friend 84th & 3rd contacted me about the Great Australian Pavlova Blog Hop I was thrilled. My Kitchenaid and I were brought together to make Pavlovas quite frankly. I love making them, and sharing them. They seem to be the ultimate crowd pleaser for some reason, the sort of dessert that is only worthwhile if you are feeding over 8 people or so, perfect for a weekend barbecue or dinner party, but without looking like you've spent 10 hours slaving in the kitchen to produce it.

This pav was an experiment with brown sugar and trying to find that caramelly but not so sugary sweet perfection. I went with the lovely Bill Granger's version of the brown sugar pavlova that also combines Greek yogurt with cream that again can counteract the dense sugary layer's sweetness. Keeping it simple and seasonal I scattered over strawberries and blueberries. Bliss.

Numerous ingredients for the meringue

Bill Granger's recipe calls for a number of techy baking ingredients that I'm not that familiar with. Arrowroot, cream of tartar and cornflour. But the combination did absolute wonders for the centre, it was soft and mousse-like and maybe just a little bit chewy. I'll be including them in the mix again.

Kitchenaid doing its thing!

The meringue shell starting to crack...

Pouring the cream & greek yogurt mixture onto the shell

Helping hand from the little cook

Quite decadent for Friday afternoon tea?

The sharing bit

Please make sure you visit a few pages on the Great Australian Pavlova Blog Hop. They are well worth the visit.

Sounds like a great blog hop to be part of, will have to keep my eye out for the next one. I'm planning on making a little meringue number this week, but I'll leave the pav making for Christmas time. I love using the cream/yoghurt combo on pavs too! Yum :-)

JJ - thanks for inviting me, hope the next one isn't too longHungry Australian - thank you! Brown sugar is a lovely variation, especially if you make meringue or pavlova a bitEmma - will pass on the details of the next blog hop I hear about!Lizzy - great minds think alike ;-)

About Me

I'm a foodie, inquisitive home cook, new mummy to a toddler and also a nutrition student. I get recipes from anywhere and everywhere, from old recipe books, to magazines, newspapers, blogs, study materials and celebrity chefs.
My blog endeavours to explore the beauty of ingredients via recipes. Sometimes uncovering new ones, at other times unearthing more about the trusty favourites.
Foods that make me very happy are (in no particular order): scallops, real croissants, eggplant/aubergine baked, halloumi, scandanavian jam, sourdough, rhubarb with anything, ginger, dark chocolate, Campos coffee, fresh pasta and jamón ibérico.
enough already!